(oatmeal) + (banana) + (almond milk) = pancake

Another pancake recipe? Again with banana? Have you no imagination woman?!

Yes, yes and, well, no I do actually.

But today is Sunday and Sundays are made for pancake breakfasts. Simple as that. Lately these breakfasts have become a true Tough Like Tofu household tradition. We start every Sunday by baking pancakes, making some coffee, and having breakfast on the couch. It’s all my favorite things in the world combined. Sometimes we go all out with a vegan version of the Dutch cheese and bacon pancake. Or one filled with ice-cream and strawberries. Or a pile of puffy pillow pancakes. To name a few..

And I don’t know about you, but sometimes I just want to keep it simple. Even on Sundays. Call me lazy, call me a visionary, call me anything you want. But I’ve come up with a simple but effective formula for weekend breakfasts:

(oatmeal)+(banana)+(almond milk)= pancake

These pancakes are crunchy on the outside but soft and fluffy on the inside. And thanks to the brown bananas they’re pretty sweet even without syrup. But of course they taste even better with syrup. Because everything does.

So just whip up some of these delicious bastards, serve with fruits (or whatever topping you like) and drench in syrup. For the ultimate Sunday morning experience I recommend building yourself a nest on your favorite spot on the couch. Surround yourself with pillows and blankets. Pour yourself a hot beverage and watch an animated movie. Cat cuddling is optional.

Simple 3-ingredient oatmeal pancakes

Makes six medium sized pancakes

2 very ripe (preferably brown) bananas

1 cup oatmeal

0,5 to 1 cup of almond milk

optional, but delicious:

1tsp cinnamon

1tbsp almond butter

pinch of salt

Put oatmeal in a foodprocessor and pulse until fine. Add bananas and optional ingredients and mix well. Now, pour in the almond milk. Start with 0,5 cup and add more if needed. The batter should be thick but pourable.

Heat up some oil or butter in a frying pan. Personally I prefer using butter because it gives these nice browned caramelized edges, and don’t we all love those? When the pan is hot, pour 0,5 cup of batter per pancake. I recommend not to make the pancakes much bigger than that*. They’re a bit floppy, which makes ’m difficult to flip. Flipperdiflop.

Don’t overcrowd the pan. Give these guys some space.

Fry the pancakes on low to medium heat for about 3 minutes on each side. Or until golden brown.

*I tried making two large Dutch-style pancakes using this recipe and ended up with a pancake scramble. It tasted just as good as the non-scrambled ones, but it kinda took away the romantics of the steaming stack of pancakes on the breakfast table.